Browned butter chocolate chip cookies loaded with potato chips? Yes please. These potato chip chocolate chip cookies are the ultimate salty-sweet treat!
Potato Chip Chocolate Chip Cookies
POTATO CHIP CHOCOLATE CHIP COOKIES OH MY GOD. I’m sorry, I simply cannot contain my excitement over these bad boys. I am literally salivating as I write this. We know you love chocolate chip cookies: espresso chocolate chip cookies, toffee chocolate chip cookies, double chocolate chip cookies, chocolate chip cookie cake…I mean they’re pretty much the most perfect food of all time. But these potato chip chocolate chip cookies put all other cookies to shame. They’re buttery, gooey in the middle, crunchy on the edges, and loaded with salty-sweet flavor in every single bite. You’re going to love them.
What are potato chip chocolate chip cookies?
The name pretty much sums it up: they’re our favorite browned butter chocolate chip cookies loaded with dark chocolate chips and a crunchy potato chips. They’re the ultimate salty-sweet cookie of your dreams with melty chocolate chunks, crunchy potato chips, and chewy cookie in every darn bite. They are seriously addicting and pair beautifully with a glass of cold milk. *chefs kiss*
What do you need for potato chip cookies?
These fun chocolate chip cookies call for all your standard chocolate chip cookie recipe ingredients plus potato chips. Most of these are pantry staples, that you probably already have on hand!
Unsalted Butter: You can also use salted, but we like being able to control exactly how much salt is going into our cookies.
Brown Sugar + White Sugar: A combination of brown and white sugar give these cookies the perfect chewy texture.
Eggs: You’ll need one egg and one egg yolk for the perfect soft, not too cakey, chewy cookie.
Vanilla Extract: Make sure you splurge on the good stuff–it will really make or break your cookies. We love Rodelle.
All Purpose Flour: Plain old all purpose flour will produce the perfect soft and chewy cookie.
Baking Soda: Any good cookie needs a little oompf. Baking soda will give these cookies the perfect rise.
Salt: Hot take: salt is the most important ingredient in these potato chip chocolate chip cookies. Salt is so important in baked goods. It will deepen the flavor and take your cookies from homemade to gourmet.
Chocolate: We love using a chopped up chocolate bar or some high quality disks. They don’t have any additives or fillers, so they tend to puddle more and stay melty, rather than drying out in the oven!
Potato Chips: Obviously. We used Lay’s and would recommend a comparable brand!
What kind of potato chips should you use?
We tested multiple kinds and found that a Lay’s style potato chip is the clear winner here. Kettle chips are a little bit thicker and tend to get soggy, crinkle chips get a little too crunchy, but plain, thin Lay’s were just right! That being said, use what you have on hand…they’ll still be delicious 🙂
How to store potato chip chocolate chip cookies?
The one problem with these otherwise flawless potato chip cookies is that they don’t keep super well. The potato chips tend to get a little soggy or disintegrate into the cookies when they’ve sat out for longer than a day or so. They’re best served fresh out of the oven or the next day! If you can’t eat all your cookies in one sitting, we recommend you freeze them!
How to freeze potato chip cookies?
You have two options when it comes to freezing these bad boys, and luckily both are great options!
Freeze the dough to bake at a later date: Scoop the cookie dough into balls using a 1 ounce cookie scoop while the dough is at room temperature. Place the dough balls in a freezer safe ziploc bag or airtight container and freeze for up to 3 months. When ready to bake your cookies, set the dough on the counter for an hour to thaw out before baking according to directions. The cookies might take a little bit longer to cook depending on how cold they are!
Freeze the baked cookies: You can also freeze the baked cookies! Allow the cookies to cool completely before placing in an airtight plastic bag in an even layer. Cookies will keep for up to 3 months.
We can’t wait for you to make these perfect salty sweet chocolate chip cookies. Happy baking, bbs!
1cup potato chips, lightly crushed (we used Lay’s)*
Brown the butter over medium heat, stirring constantly until the butter begins to foam and turns a golden brown, emitting a nutty aroma. Make sure you only brown the butter lightly. When butter browns the liquid evaporates off which can dry out your dough. As soon as the butter starts to turn brown and smell nutty, take it off the heat to prevent any more liquid from escaping. Take butter off the heat and allow to cool.
In a large mixing bowl combine the cooled brown butter, brown sugar, and white sugar. Beat until mixed together. Add in the egg, egg yolk, and vanilla extract. Mix well.
In separate bowl mix together the flour, salt and baking soda. Mix half the dry ingredients into the wet until everything comes together. Slowly add in the remaining flour a little bit at a time, stopping if the dough starts to get too dry.* Fold in the chocolate and the crushed potato chips. Do not over mix.
Use a 1 ounce cookie to scoop the cookie dough into balls. Refrigerate the cookie dough for at least a half hour, or overnight.
When you are ready to bake the cookies, preheat the oven to 350°F and line a cookie sheet with parchment paper. Place the chilled cookie dough balls 2 inches apart on the prepared sheet. Bake for 11 minutes*, or until the edges are just golden brown and the centers have puffed up but are still gooey.
Sprinkle with sea salt. Allow to cool before eating!
*Make sure to not over crush the chips, as they’ll break down even more as they mix into your batter!
*Browned butter can evaporate off at different levels, so sometimes you may be left with less liquid than others. For this reason, we recommend adding the flour in increments to make sure you’re not adding too much and left with a dry dough.
*Every oven is different, so make sure you keep an eye on your cookies. We recommend taking them out right when they have puffed up and just turning golden brown on the edges. The cookies should still be raw in the middle. If you leave them in past this point they will not have that gooey center you’re looking for.
Leave a comment and rate this recipe!
I really enjoyed these cookies. I followed the recipe in detail, and although they tasted great, I found the appearance of my cookies to be very dark in colour. The cookies were not overcooked but were generally brown, unlike the photo above. What could I possibly be doing wrong?
Hi Krista! What oven rack did you bake your cookies on? If it was closer to the top of your oven its possible they just got a little overcooked on the tops!
How many grams of flour are in your cups? Often times when grams aren’t listed I will go by the official 120 grams per cup and end up with flat cookies because the author’s cups are packed more densely. Any idea? Thanks!
Hi Stefanie! I’m so sorry, but I do not have the measurements for this recipe in grams!
The best cookies I’ve ever tasted,not only are they sweet but the saltiness of the potato chips just makes it so good!
Hi! How do you measure flour in your recipes, dip and sweep or fluff and spoon? better yet, what would be the weight measurement? And the potato chips are measured after crushing? Or do you have a weight for these as well?? Thanks so much! Sorry for being compulsive. It so much easier to succeed when measuring by weight.
Hi there! I usually fluff the flour up and then spoon it in! Then I’ll level it out with the back of a butter knife. We measure them after they’re lightly crushed 🙂
Can’t wait to try these…but one question…if I freeze these after I bake them, they won’t become soggy during the defrosting procedure ? I just wasn’t sure since I’ve never baked this particular cookie before. Thanks for any feedback !!
No they won’t get soggy!The chips will lose some of their structure but they do tend to dissolve a little bit into the cookie regardless!